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Shannon

As you savor the last month of summer, throw caution to the wind and make this sinfully delicious no-bake sweet. Essentially a pretzel version of a peanut butter rice crispy treat, Faith Durand‘s recipe for these salty-sweet bars from her beautiful book Bakeless Sweets is “an unholy mix of everything good that goes into a no-bake cookie: peanut butter, marshmallows, salty pretzels, puffed wheat–and a bit of chocolate to sweeten the deal.”

Faith suggests sprinkling these addictive bars with a pinch of smoked salt, offering a nostalgic, aromatic twist reminiscent of a summer campfire.

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Directions

Lightly grease a 9-by-13-inch baking dish.

Combine the sugar and corn syrup in a 4-quart saucepan and bring the mixture to a boil over medium-high heat. Turn off the heat and stir in the marshmallows until about half of them are melted, then stir in the peanut butter until well combined. Add the vanilla and salt. Mix in the pretzels and puffed wheat.

Pat firmly into the prepared baking dish. Drizzle the melted chocolate over them and sprinkle with smoked salt.

Chill for 1 hour, or until firm. Slice into small bars with a hot, wet knife. Store in an airtight container at room temperature for up to 3 days.

Kitchen Counter

Makes 12 to 16 bars.

About the Author

From Bakeless Sweets by Faith Durand, published by Stewart, Tabori & Chang an imprint of ABRAMS. Photographs by Stacey Newgent

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